Sautéed Swordfish withTomatoes, Rosemary, Lemon, Capers and Mangoes

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My stepmom Corrie left a considerable amount of fried swordfish and cooked half of it in a sweet and sour sauce. Now the challenge is what will I create out of this very good fish. As I looked in my fridge, I still had the leftover fresh rosemary herbs, lots of lemon and mini peppers. I decided to just sautée it with lots of strong flavorful ingredients, so let’s start cooking. My ingredients pictured here are incomplete, but I kept finding additional ingredients later on (these ingredients are necessary if you want this special kind of flavor).

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INGREDIENTS:

2 lbs. fried swordfish (if fresh season with salt and pepper and rub with 1 tablespoon chopped rosemary and minced garlic and set aside)

handful of garlic (crushed and sliced)

mini peppers (and orange slices for splash of color)

red onion (sliced)

1 Tbsp. fresh rosemary (chopped)

1/4 cup any white wine

juice of 1/2 a lemon (remove the seeds to avoid bitter taste)

1/8-1/4 tsp. crushed red pepper flakes (depending on how spicy you want it to be)

fresh cracked black pepper

1/2 salt ( only add  if the swordfish is not seasoned during frying)

1 tbsp. avocado oil or olive oil

1 tbsp. capers (drained but not rinsed)

1/2 of fresh ripe yellow mango (peeled and sliced very thinly for garnishing)

1/4 cup pasta sauce

4 fresh red tomatoes (sliced or chopped)

1/4 cup water

Kerrygold butter (end up not adding a piece as the dish is very flavorful already)

 

PREPARATION:

1. Sautée garlic with crushed red pepper flakes in medium hot pan and when fragrant, add onions and when already translucent, add the chopped rosemary. Add sliced peppers, stir on low fire, stirring few times. Add the chopped tomatoes and cover until tomatoes are wilted and tender. Open the pan and stirring to prevent drying and burning. You may add water if it’s drying too fast.

2. Add the already fried swordfish, stir gently, add 1/4 cup of pasta sauce, scooping the sauce and splashing into the swordfish.

3. Pour the wine and the lemon juice, cover the pan for a few minutes then open. Turn off the stove and place the dish in a serving platter. Using the same pan, pour 1/4 cup water into and boil the water scrapping the leftover sauce from the pan on a low fire then add the capers, stir for a few minutes then pour it on top of the dish. Decorate with sliced mango.

As usual, I got carried away and couldn’t figure out if this dish was considered Caribbean or Mediterranean, but the most important thing is my creative juices just kept on flowing.

Oh, I just love to cook and would like to share it with all of you. Tastes good!!

image– Peaches, Masarap!!

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